Table 3. Color characteristics of mung bean starch gels with pre-treatments and oil addition

	L*	a*	b*
Control¹⁾	48.71±0.65^d	-0.84±0.04^ab	-12.12±0.08^c
Control+oil²⁾	50.73±0.22^c	-0.90±0.01^c	-11.84±0.08^b
MHT³⁾	48.47±0.33^d	-0.81±0.01^a	-12.15±0.03^c
MHT+oil	50.37±0.12^c	-0.85±0.02^b	-11.70±0.09^a
DHT⁴⁾	53.02±0.19^b	-1.34±0.02^d	-12.79±0.02^d
DHT+oil	54.33±0.39^a	-1.32±0.03^d	-12.19±0.03^c

Values with different superscripts in a column are significantly different (p<0.05) by Duncan’s multiple range test.
Control: raw mung bean starch.
+oil: addition of 4% soybean oil.
MHT: mung bean starch treated by microwave heat treatment.
DHT: mung bean starch treated by dry heat treatment.